Creamy Broccoli and Cheese Soup
Warm, creamy, and irresistibly cheesy, this Broccoli and Cheese Soup is the ultimate bowl of comfort. Fresh broccoli and tender potato are simmered with garlic and onion, then blended into a velvety base enriched with aged cheddar, parmesan, and cream. Perfect for cosy nights in, it's a nourishing classic that pairs beautifully with crusty bread.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 2 cloves garlic, minced
- 500 g broccoli, chopped into small florets and stems thinly sliced
- 1 medium potato, peeled and diced
- 1 litre vegetable stock
- 1 tsp Dijon mustard
- ½ tsp salt
- Freshly ground black pepper, to taste
- 150 mL cream
- 140 g aged cheddar, grated, plus extra to serve
- 50 g Parmesan, grated
- 1 tbsp sesame seeds, to serve
How do I make it?
- Heat butter and olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, or until soft, then add garlic and cook for a further 1 minute.
- Stir in broccoli, potato, stock, Dijon mustard, salt, and pepper and bring to the boil, then reduce heat and simmer, uncovered for 15 – 20 minutes, or until the vegetables are tender.
- Use a stick blender to puree the soup until smooth, or for a chunkier texture, only blend half the mixture.
- Return the soup to low heat and stir in cream, cheddar and Parmesan until melted and smooth. Taste and adjust seasoning if required.
- Ladle into bowls and top with extra cheese and a sprinkle of sesame seeds to serve.
